This Asparagus Risotto recipe is a delicious celebration of spring! It is vibrant, lemony, and creamy, made with fresh asparagus, lemon, leeks, and basil. Video.
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James Hollis
Oh, hello, new favorite vegetarian dinner! Last weekend, we made this Asparagus Risotto for Easter and topped it with mushrooms, and then last night, we had it again, just on its own- both were delicious!
Leeks, basil, and lemon give this Asparagus Risotto its flavor here, and we make it “creamy” by blending up some of the asparagus and basil into a puree that is folded in into risotto before serving— giving it a burst of color and flavor.
Why You’ll Love This!
- Fresh spring flavor (and color)! Leeks, asparagus, and basil give this dish vibrant spring flavor and brilliant green color.
- Deliciously creamy and satisfying. An indulgent, rich creamy texture.
- Very adaptable. Serve as a vegetarian dinner, or top with fish, seafood, or mushrooms. Vegan and gluten-free adaptable.
Asparagus Risotto Ingredients
- Asparagus bunch: You’ll need just under a pound. Look for fresh tips, and if size is an option, smaller spears work best here.
- Arborio rice: An Italian short-grain rice that is a must for making creamy risotto!
- Garlic and Leek: Add savory flavor and depth.
- Extra Virgin Olive oil: for added richness.
- Dry white wine: Optional, but adds acidity and is great for deglazing the pan.
- Vegetable Broth: Store-bought or make your own. Feel free to sub chicken broth.
- Fresh Herbs: Basil, or sub fresh flat leaf parsley or dill.
- Fresh Lemon: Both lemon zest and lemon juice for zesty flavor!
- Garnish: Lemon zest, basil ribbons, pecorino or parmesan cheese, toasted pine nuts (or other nuts or seeds), chili flakes for a little bite (Urfa biber is nice), leek oil, or a drizzle of olive oil.
Asparagus Risotto Instructions
Step 1: Prep the asparagus. Bring a small saucepan of water to boil. Cut the fibrous ends off the asparagus spears and discard. (You can tell where this is by breaking an end off with your fingers.) Cut pretty tips off (about 1 1/2 inches) and set these aside.
Cut the “middles” into 1-inch pieces. Take 1 1/2 cups of “middles” and set aside for blanching. Add any remaining middles to the pile with pretty tips.
Step 2: Blanch and blend. Blanch 1 1/2 cups of asparagus “middles” in a pot of boiling salted water until tender and vibrant, about 3-5 minutes, depending on their size. Drain, reserving 1 cup of cooking liquid.
Step 3. Make the asparagus puree– the key to the vibrant color! Blend the blanched asparagus with the cooking liquid, olive oil, and basil leaves until silky smooth, using an immersion blender or high speed blender. Set this asparagus puree aside. You’ll add this to the risotto at the very end.
Step 4: Make the risotto (do this at the same time as the puree). Slice leeks into thin half-moons and rinse away any dirt using a strainer. Heat 2 tablespoons oil in a large pot or dutch oven over medium. Add leeks, sautéing until soft, 5-6 minutes. Add garlic and cook 2 minutes until fragrant.
Step 5: Add rice. Add arborio rice and stir one minute. Deglaze with white wine (if using) and cook the wine off. Add 1 cup of hot broth (a ladle works great for this), scraping up browned bits. Bring to simmer over medium-low, stirring occasionally. Let the rice absorb all of the broth.
Step 6: Continue adding broth. Add 1 cup of hot broth at a time, letting the rice absorb it slowly each time. Stir often. When you add the last cup of broth, add the pile of asparagus tips, letting them cook for 3 minutes. Rice should be creamy, yet slightly al dente.
Step 7: Add the puree. Stir in blended asparagus “puree,” along with salt, pepper, and a squeeze of lemon juice.
Step 8. Taste and adjust. Add pecorino here if desired for more depth of flavor. Heat gently over low to thicken if you like, but be careful not to cook too long or you’ll lose that vibrant color.
Serve! Serve in bowls with pecorino cheese, lemon zest, and chili flakes, or a drizzle of optional leek oil. Garnish with fresh herbs like basil and parsley.
Serving suggestions
- Serve on its own as a healthy vegetarian or vegan main!
- Top it with fish or seafood like salmon, halibut, sautéed shrimp, or scallops.
- Serve with sautéed mushrooms like you see above!
- Serve with warm sourdough bread!
- Add a side of spring greens!
FAQs
Yes, you can make asparagus risotto in an Instant Pot, reducing the stock to two cups. Blanch the asparagus separately on the stove, make the creamy sauce, adding both to the instant pot AFTER pressure cooking.
Yes, you could easily keep Asparagus Risotto vegan, leaving out the cheese, or subbing a vegan cheese. Drizzle with a little olive oil or make the leek oil!
A high-starch, short-grain rice used for risotto. There are not too many substitutes that can replace the rice in the recipe! Calrose rice can be subbed.
Health Benefits of Asparagus
As one of the quintessential vegetables of spring, asparagus is not only delicious but also packed with health benefits!
- Rich in nutrients: Asparagus is a nutrient-dense food that is high in several important vitamins and minerals. It is an excellent source of fiber, folate, vitamin A, vitamin C, vitamin E, and vitamin K, calcium, as well as chromium.
- Antioxidant properties: The vibrant green spears contain a variety of antioxidant compounds such as glutathione, flavonoids, and polyphenols. These antioxidants help neutralize cell-damaging free radicals, which plays a role in aging and many diseases.
- Heart health: Asparagus is particularly rich in folate, a B vitamin that can help regulate the level of the amino acid homocysteine in the blood. High levels of homocysteine are associated with an increased risk of heart disease.
- Digestive health: Thanks to its high fiber content, asparagus promotes good digestive health. Fiber also provides nourishment for beneficial gut bacteria, which may boost your immune system.
- Great for pregnancy: Folate is essential for women who are planning on getting pregnant or who are currently pregnant because it can help protect against neural tube defects in the fetus. Asparagus provides a good source of folate for expectant mothers.
- Potential anti-cancer properties: Asparagus, like many other vegetables, contains high levels of antioxidants which may help lower the risk of certain forms of cancer. The glutathione found in asparagus is particularly noteworthy for its potential cancer-fighting properties.
Next time you’re at the market, grab a bunch of asparagus and savor its flavor as well as its boost to your health!
Hope you enjoy the Asparagus Risotto recipe! Let us know what you think in the comments, and don’t forget to rate the recipe.
xoxo
More Favorite spring Recipes
- Instant Pot Risotto!
- Summer Tomato Risotto with Saffron
- Seared Black Cod with Meyer Lemon Risotto and Gremolata
- Creamy Asparagus Soup
- Lemony Roasted Asparagus
- Fennel Crusted Halibut with Asparagus Sauce
Asparagus Risotto video
Asparagus Risotto Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: vegetarian, main,
- Method: stove top
- Cuisine: American
- Diet: Vegetarian
Description
This Asparagus Risotto recipe is a delicious celebration of spring! It is vibrant, lemony, and creamy, made with fresh asparagus, lemon, leeks, and basil.
Ingredients
- 1 bunch asparagus
- 1 large leek (or white onion, diced)
- 4 tablespoons olive oil, divided
- 4 garlic cloves, rough chopped
- 1 cup arborio rice
- 1/4 cup white wine, optional- or skip it
- 3 1/2– 4 cups hot vegetable broth
- 1/2 cup basil leaves (or sub flat leaf parsley)
- 1 lemon, zest and juice to taste
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon pepper
- Optional Garnish: lemon zest, basil ribbons, pecorino cheese, optional toasted pinenuts (or other nuts or seeds), chili flakes (Urfa biber is nice) Leek oil (optional) or a drizzle of olive oil.
Instructions
Read the directions all the way through so you get a general idea of things here. 🙂
- Bring a small pot of salted water to boil on the stove to blanch asparagus.
- Prep the asparagus: Cut the fibrous ends off the asparagus and discard. (You can tell where this is by breaking an end off with your fingers, usually about an inch from bottom- and using this as a guide, cut the rest to match. Toss all the fibrous ends.) Cut the pretty tips off (about 1 1/2 inches) and set them aside. Cut the “middles” into 1-inch pieces. Take 1 1/2 cups of the “middles” and set aside (to blanch and blend into a creamy asparagus sauce) which we will stir into the risotto at the end to give it it’s beautiful vibrant color and creamy texture. Add any remaining “middles” to the tips pile and keep these set-aside. So you’ll have two piles of asparagus, 1 1/2 cups of the “middles” and one with the tips and leftover middles. Ha!
- Make the asparagus puree: In the small pot of boiling water, blanch the 1 1/2 cups of asparagus “middles” (without the tips) until tender and vibrant, about 5 minutes, depending on size. Drain, and reserve 1 cup of the cooking liquid. Place both in the blender. Add 2 tablespoons olive oil and basil leaves and blend until silky smooth. (Alternatively, use an immersion blender.) Set this aside to add to the risotto at the end.
- Start Risotto: Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help prevent them form scorching.) Heat 2 tablespoons olive oil in a pot or dutch oven over medium-low heat. Add leeks and garlic and saute until softened and fragrant.
- Add arborio rice and stir to coat, one minute. Deglaze with white wine (if using) and cook the wine off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth.
- Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. ***At the same time that you add the last cup of broth, add the fresh asparagus tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente.
- Combine: Stir in blended asparagus “puree”, add the salt, pepper, a squeeze of lemon juice and taste. Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.) Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long here, or you’ll lose the vibrant color.
- Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.
Notes
To make this go faster, start the risotto and asparagus blanching at the same time- great for multitaskers! 😉
If you’d like to add a protein, add 1 cup peas or edamame to the risotto, or top the risotto with fish or seafood- scallops, shrimp, salmon, chicken or halibut, etc.
Sauteed mushrooms are nice here too, along with a drizzle of truffle oil. ;). Photos include Maitake Mushrooms.
Feel free to add toasted nuts or seeds.
Nutrition
- Serving Size: 1 2/3 cups with 1 tablespoon Romano cheese
- Calories: 357
- Sugar: 7.2 g
- Sodium: 1268.9 mg
- Fat: 21.7 g
- Saturated Fat: 4.4 g
- Carbohydrates: 35.5 g
- Fiber: 3.8 g
- Protein: 8.4 g
- Cholesterol: 9.8 mg
This was my first time making risotto, and thanks to all the well written instructions, it came out great! Even my friend whose a risotto connoisseur loved it👌
Great to hear!
We loved this risotto, came out perfect as is. The lemon zest and juice were a perfect addition so was the cheese. I think next time I will make it 1/2 cup of white wine just because I love adding wine. Served it with pork and vegetables steamed dumplings.
Sounds great Fran. Glad you enjoyed!
Where does the recipe say to add in the reserved tips and middles?
Hi Elaine, it’s in step 6 in the recipe card.
Has anyone made a double batch of sauce and frozen half? I have an abundance of asparagus I’d like to use up.
Lucky you, Kim! I think it would freeze well taste and texture-wise, but wondering if it would lose its vibrant color? Not sure here….
I am Italian and I needed a recipe that was Italian enough to be familiar to my Italian guests, yet different e ought to impress them. This didn’t disappoint! Raved by everyone. The leek oil was genius!
So happy everyone enjoyed Luisa!
How would you suggest making this recipe ahead of time to serve at a dinner party?
Hi Katherine. I would make the asparagus puree ahead of time and refrigerate it. Par cook the risotto before guests arrive (cook it halfway). Then finish it up right before serving- add the puree.
Great – thanks so much!
I loved it!
Great to hear!
I make this every asparagus season ~ YUM! Another vegan treat.
Great to hear! Let us know how you “veganize” it!
Made this tonight with fresh garden asparagus, forged oyster and morel mushrooms and frozen basil from last summer’s garden harvest. Divine flavor and texture. Made it in the Instant Pot- so it was quick too!
Great to hear Betsy!
Any suggestions if you don’t have arborio rice? Would brown rice work or Farro? Thank you so much.
I suppose you could try, but it would not get the creamy texture that the starch form Arborio rice gives off.
Fabulous! Made it with asparagus fresh out of our garden and homemade organic chicken broth, Topped each serving with 3 sea scallops which had been sautéed with garlic and lemon. A hit!
Yum! Love it, thanks Mary!
I absolutely adore this recipe! It is DELICIOUS! I topped it with sea bass prepared in a cast iron skillet on the stove, and finished it in the oven. Will be making this recipe over and over again!
Thanks Katy! Great to hear!
I’m quite sure my eyes rolled back into my head when I first took a bite of this risotto. All of the flavors really came together at the end with the addition of the squeeze of lemon, lemon zest, s/ p and shredded Parmesan in my case. Divine!
Ahahaha! I love the vision I have of you. 🙂 Glad you enjoyed it Molly. A fun one for sure. 🙂
So good. I added the seared mushrooms and pine nuts.
Oh yum! Glad you enjoyed this Mary Beth!
I find your recipes to be delicious!
Thanks so much!
Delicious recipe! A bit time consuming, and I always find I need more broth, but it’s worth it!
thanks Ashley!
I made this with mushrooms and salmon. Awesome!
Yum!
Made without lemon it was delicious. Easy to make too.
Thank you for recipe.
Good to know Maria!
This is the 3rd or 4th time I’ve made this and it’s always refreshing, flavorful and delicious. I do reduce the liquid to about 3/4 c. for the asparagus liquid and 3 c. for the veggie broth.
Thanks Michelle!
I also found the liquid too much so added some frozen peas to thicken and used half. It was absolutely delicious. Fried some morel mushrooms in garlic for top.
I love love love this recipe! Thank you for yet another 5 star dinner! I just love the Maitake mushrooms as a topper!
Before this recipe I have never heard of them, and now I cook with them regularly.
That is great! They are such a unique Mushroom!
This is a lovely, lovely recipe. I added a good amount of parmesan (as I didn’t have pecorino) and served with a simple roasted salmon. Delightful!
Perfect Anna- love that you served it with salmon!
This was amazing! I added green peas after incorporating the asparagus and excluded the mushrooms as I was serving with seared scallops. The addition of the lemon zest really elevates the basil sauce so I suggest others don’t leave it out. Definitely restaurant quality. Thanks for sharing!
Really appreciate this Ann!
Delicious and great presentation. I added peas and prawns to make it dinner for the family. Came together quicker than I expected!
Perfect Ashely – love your additions!
Your butternut squash leek risotto was already one of my very favorite recipes, but this one might top it. The brightness of the asparagus and lemon are perfect balance to the heaviness of the arborio rice. I’ll definitely be moving this one into rotation.
Thanks Emily!
Made this tonight and wow! It’s fantastic! The asparagus puree was unexpected and a fabulous new way to make risotto. I may or may not have added a knob off butter at the end 🙂
Glad you enjoyed this!